Coxinha
A popular Brazilian snack consisting of shredded chicken meat covered in dough, molded into a shape resembling a teardrop, battered and fried.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Panificadora e Confeitaria Sabor do Trigo
The exact origin of the coxinha is debated, with popular stories suggesting it was created either for a young prince who only wanted to eat chicken thighs, or as a way to utilize leftover chicken in a creative and appealing manner. It's believed to have originated in São Paulo during the 19th century, gaining popularity as a street food and eventually becoming a beloved national snack.
Coxinha is deeply ingrained in Brazilian food culture, representing a readily available, affordable, and delicious snack enjoyed by people of all ages and socioeconomic backgrounds.
Ubiquitous Street Food
Coxinha is a staple of street food stalls, bakeries, and lanchonetes (snack bars) throughout Brazil. It's a common sight to see vendors selling fresh, hot coxinhas throughout the day.
Party Snack
Coxinhas are a popular choice for parties and gatherings, often served as appetizers. Smaller, bite-sized coxinhas are especially common at children's parties.
Regional Variations
While the classic chicken coxinha is the most common, regional variations exist, including those with different fillings like hearts of palm (palmito) or cheese.
Coxinha offers a savory and comforting flavor profile, primarily driven by the richness of shredded chicken and the creamy, flavorful dough that encases it.
The dominant flavor is savory, derived from the shredded chicken, which is typically seasoned with onions, garlic, parsley, and often a touch of chicken broth or spices. The dough, made from wheat flour and chicken broth (or water), contributes a slightly salty and creamy background. Frying the coxinha gives it a crispy exterior that contrasts beautifully with the soft, flavorful filling. Some variations include catupiry cheese or requeijão (Brazilian cream cheese) inside for added richness.
Dough Consistency
The dough should be smooth and pliable, not too sticky or too dry. Adding a little bit of oil or shortening can help improve its texture and prevent it from sticking to your hands.
Shaping Technique
Practice makes perfect when it comes to shaping the coxinha into its signature teardrop form. Use a cupping motion with your hand to create a smooth, even shape.
Frying Temperature
Ensure the oil is hot enough (around 350-375°F or 175-190°C) to achieve a crispy, golden-brown exterior without overcooking the filling. Fry in small batches to prevent the oil temperature from dropping too much.
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